Healthy Apple Cinnamon Baked Oatmeal

Healthy Apple Cinnamon Baked Oatmeal

Baked Oatmeal is a warm, filling, wholesome breakfast. This fall-flavored version features tender apples, warm cinnamon, and sweet maple syrup for a cozy breakfast that’s sure to become a new favorite! It’s easy to make ahead of time and reheat on busy mornings!

Course Breakfast

Cuisine American

Diet Gluten Free, Low Calorie

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 323

Author Kim

Ingredients

1 3/4 cup unsweetened vanilla almond or cashew milk (any milk product can be used)
2 large eggs
1/3 cup maple syrup
1/4 cup butter or coconut oil melted
1/4 cup unsweetened applesauce (can sub with mashed banana)
3 cups old-fashioned rolled oats (gluten-free as needed)
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon salt
1 1/2 cups finely chopped apple or 1 small apple (I like Honeycrisp)
Optional for topping: 1/4 to 1/2 cup chopped walnuts or pecans
Optional garnish: whipped topping, ice cream, yogurt, nut/seed butter, drizzle of chocolate, maple syrup, and/or fresh fruit

Instructions

Preheat the oven to 350°F. Spray a 9×9-inch or 11×7-inch (or other similar size) baking pan with nonstick spray. Stir the liquid ingredients (milk, eggs, maple syrup, melted butter and applesauce) together in one large bowl.
Add the dry ingredients (oats, baking powder, spices and salt) to the bowl with the wet ingredients and mix until fully combined, then stir in diced apple. Pour the mixture into prepared baking pan. If desired, top with additional apple slices and/or nuts (or stir nuts into the oatmeal, if using).
Bake oatmeal for 35 minutes or until the center appears *almost* set, which will give you a soft oatmeal. For drier and more solid baked oatmeal, bake until center has set. Cool for at least 5 minutes before serving. Spoon or slice and serve with yogurt, almond butter or maple syrup, if desired.

Video

Notes

Storing leftovers:

Before storing, allow it to cool completely, and then cover the pan with aluminum foil or plastic wrap before transferring it to the refrigerator. It will stay good covered in the refrigerator for up to about 7 days, and you can reheat individual slices in the microwave for 30-60 seconds.

Freezing:

Once it has completely cooled, cut it into 6 individual servings and wrap each serving in plastic wrap and then tinfoil. When you’re ready to eat it, unwrap the oatmeal and place it on a microwave-safe dish and microwave in 30 second intervals for 1-2 minutes. If you wrap and freeze the entire baked oatmeal for later, reheat it in the oven, covered with foil, for 20-25 minutes at 350ºF.

Nutrition